Tuesday, February 26, 2008

I'll eat sandwiches that aren't in the proper order, of course, but I really prefer it when the condiment touches only the meat and the bread because condiments on lettuce = squidgey wilty lettuce, eeew. There is a method to my madness, you know. And, honestly, it'd probably be better for me if you just waved the knife with the mayonnaise on it over the bread, without actually touching the bread. Mayo squishing out the sandwich sides? Ack.

There. I have bared a part of my soul and now you know me a bit better. But be warned - I'll slip in the occasional random fact (aka the "hmm, Breda is little weird") posts because they make great blog filler on days when I can't manage to come up with anything better. I apologize in advance.

Then, sadly, you have never tried Duke's Mayonnaise. I feel that bread, meat, and cheeses are only carriers for the Duke's, not the other way around. I get 48-oz jars mailed to me in Alaska because it is only available in Southern Mid-Atlantic states.

When I was younger, and much more ocd, I lived in Germany where open-faced sandwiches are de rigueur. My deli meats and cheeses had to fit the bread EXACTLY. I'd trim to fit. No overlap was allowed. And the bread slices were oval. Mostly the cheese slices were square.OMG. Flashback.Must go now.

Well, until I drop this last 30 pounds, I've given up sanmmies for wraps. At home anyway. But on my flour almost no fat tortilla, I like low-fat Mayo, then Turkey. The turkey needs to be next to the mayo b/c it's the dryest of the meats. Then the cheese. Then whatever other meat I'm having. Then roll it up and slice it into thirds. Not 1/2's or 1/4's but 1/3's. And I MUST eat the middle 1/3 last.